Spiedini Sandwiches |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| Anchovy Sauce: 4 tablespoons butter | 1 can (2 ounces) Anchovy fillets | 1 tablespoon capers, coarsely cut |
| 1 tablespoon finely chopped fresh parsley | 1 tablespoon vinegar | 1 tablespoon bread crumbs |
| 1 | Preheat oven to 400 F. Remove crust from 6 slices of white bread. Cut each slice into four squares. Cut Mozzarella into squares the same thickness and size of bread. Place a square of mozzarella between each of three slices of bread, forming small three-decker sandwiches. Secure with wooden toothpicks. Arrange sandwiches in lightly greased shallow baking pan or on cookie sheet. Bake until mozzarella melts and bread is toasted. Meanwhile prepare Anchovy Sauce: |
| 2 | ANCHOVY FILLETS: in a small skillet melt butter over medium heat. Add drained anchovies, mash and blend with butter. Stir in remaining ingredients and blend well. Simmer a few seconds longer. If sauce is too thick, add a tablespoon or two of bouillon or hot water. Pour sauce over. |
| 3 | NOTE: Larger sandwiches can be made by using a whole bread slice cut into triangles or halves. |